Put together your own sambar powder recipe and you can enjoy the true taste of Sri Lanka and Southern India. Visit these countries and you'll find many regional variations of this mix used to flavour sauces, soups, bean, and vegetable dishes to name a few. (See the bottom of the page for more recipes)
What You'll Need: (makes about 9-10 tablespoons)
6 tbsp pigeon peas (or brown lentils)
3 tbsp coriander seeds
2 tbsp chili flakes
2 tbsp cumin seeds
2 tbsp coconut flakes
4 tsp fenugreek seeds
4 tsp black peppercorns
4 tsp black/brown mustard seeds
2 tsp turmeric powder
1 tsp asafetida powder (hing)
15-20 curry leaves
tbsp = tablespoon
tsp = teaspoon
Store your sambar powder recipe in a cool place in an airtight jar and out of direct sunlight. Use within 3 months.
Note: Click here for step-by-step tips on toasting and grinding ingredients. (Link opens in new window)
Ingredient Note: If you can, use a few whole spices as these will add the best flavours. If you only have pre-ground, use these and reduce the quantities the recipe requires by half. So for 2 tablespoons of whole cumin seeds you would use 1 tablespoon of pre-ground cumin powder. Reduce any others you don't have whole by half as well and stir in with the other powders when making.
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